Feast Magazine - April 2016
English | PDF | 100 pages | 25 MB
English | PDF | 100 pages | 25 MB
The April issue of Feast is focused on Chinese food made in the Midwest. Through cooking and baking features and profiles of local chefs and restaurants, we’ll give readers a taste of the authentic and also experimental Chinese food being served in St. Louis, Kansas City and places in between.
Homepage: feastmagazine.com